I was born and raised in Japan. The type of ramen which I have enjoyed during my grown-up – and even today – is Tokyo/Yokohama style. It is chicken broth based, shoyu (soy sauce) flavored ramen. In Shoyu ramen we find yellow hued, chewy textured, thin ramen noodles in very clean and clear broth. Shoyu ramen tastes clean and lean. That’s what I like. This style of ramen appeared at the end of 19th century in Yokohama, next to Tokyo. The ramen has, since...
Read MoreRamen Lab, George Kao and Ganso
My friend and sake connoisseur, George Kao, moved on from New York Mutual Trading to Sun Noodles for a new challenge in his career several months ago. I spotted him working at Ramen Lab station at Smorgasburg, Brooklyn, during Food Book Fair. Ramen Lab, which is headed by a chef Shigetoshi Nakamura, is Sun Noodle company’s test kitchen where it offers educational events in order to deepen the understanding of ramen in America. At the Fair Chef Nakamura was serving...
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